MethodFirst, help the children get all the ingredients out of the cupboards and fridge. Then everyone can help prepare them as above. So beat the egg, chop the herbs, onions and tomatoes, slice and juice the lemon, and drain the capers.

Open the can of salmon and remove any pieces of skin or bones. Let the children flake the fish into a mixing bowl.

Now add the spring onions, breadcrumbs, egg, lemon juice, horseradish sauce, herbs, oil and pepper. The kids can then combine the mixture, with their hands or a wooden spoon, until the ingredients are mixed well.

Next, separate the mixture into four equal portions and make them into a round shape. (They can be made into fun shapes, but remember that they may not cook evenly.)

Pre-heat the grill.

Brush the fishcakes with a little oil.

Grill the fishcakes for around five minutes on each side, until golden and sizzling. (Remember, it’s not safe for younger children to use the oven.)

Let the fishcakes cool a little, then allow the kids to make smiley faces on top of the fishcakes, using a lemon slice for a mouth, half a cherry tomato for a nose and capers for the eyes.